Go Back
Snow cheese chicken wings coated in snowy cheese powder on a plate

Snow Cheese Chicken Wings (雪花芝士鸡翅): Crispy Wings Coated in Snowy

Lin
Snow cheese chicken wings are milk-marinated wings rolled in a light cornstarch-and-flour coating, fried twice until golden, then shaken in snowy cheese powder. The result is a shatteringly crisp shell with juicy meat and a tangy-sweet cheese dusting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 4 servings
Calories 520 kcal

Equipment

  • Wok
  • Cutting Board
  • Toothpicks
  • Slotted Spoon
  • Mixing bowls
  • Plastic Wrap
  • Wire Rack

Ingredients
  

For the Marinade

  • 1 lb chicken wings about 8–10 whole wings, tips removed
  • 2 stalks scallions cut into 2-inch lengths
  • 4 slices ginger about 1 inch total
  • 1 tsp salt fine salt
  • 1/2 tsp white pepper ground
  • 1 cup whole milk enough to cover the wings

For the Crispy Coating

  • 1/2 cup all-purpose flour 100 g
  • 1/2 cup cornstarch 100 g
  • 1 tsp salt 5 g
  • 1/2 tsp baking powder 3 g
  • 1 large egg beaten

For the Snow Cheese Finish

  • 1/2 cup snow cheese powder Korean-style cheese seasoning powder, plus more for serving
  • 4 cups neutral oil for frying

Instructions
 

  • Prick both sides of each chicken wing with a toothpick so the marinade can penetrate and the wings cook evenly.
    Prick both sides of each chicken wing with a toothpick so the marinade can penetrate and the wings cook evenly.
  • Add the scallions, ginger, salt, and white pepper to the wings and massage everything together with your hands until the pieces feel sticky.
    Add the scallions, ginger, salt, and white pepper to the wings and massage everything together with your hands until the pieces feel sticky.
  • Pour in enough milk to completely submerge the wings.
    Pour in enough milk to completely submerge the wings.
  • Cover the bowl with plastic wrap and refrigerate for 4 hours.
    Cover the bowl with plastic wrap and refrigerate for 4 hours.
  • Whisk the cornstarch, flour, salt, and baking powder together until evenly combined.
    Whisk the cornstarch, flour, salt, and baking powder together until evenly combined.
  • Pour off the milk from the marinated wings and pick out the solids, then add some of the coating mix and one egg to the wings.
    Pour off the milk from the marinated wings and pick out the solids, then add some of the coating mix and one egg to the wings.
  • Mix everything together with your hands until each wing is evenly coated.
    Mix everything together with your hands until each wing is evenly coated.
  • Roll each wing in the remaining coating mix until fully covered.
    Roll each wing in the remaining coating mix until fully covered.
  • Turn the wings and press the coating on so both sides are evenly covered.
    Turn the wings and press the coating on so both sides are evenly covered.
  • The wings should look dry and fully coated with the crispy coating mix, with no wet patches showing.
    The wings should look dry and fully coated with the crispy coating mix, with no wet patches showing.
  • Fry the wings in medium-low oil for about 8 minutes, then raise the oil temperature and fry them a second time for 20 seconds.
    Fry the wings in medium-low oil for about 8 minutes, then raise the oil temperature and fry them a second time for 20 seconds.
  • Buy the snow cheese powder online and choose the pricier brand, because the flavor is much more authentic.
    Buy the snow cheese powder online and choose the pricier brand, because the flavor is much more authentic.
  • The wings are now golden and crisp and ready for the cheese powder.
    The wings are now golden and crisp and ready for the cheese powder.
  • Pour the snow cheese powder into a bowl, add the fried wings, and shake the bowl back and forth so every wing is coated in the snowy cheese powder.
    Pour the snow cheese powder into a bowl, add the fried wings, and shake the bowl back and forth so every wing is coated in the snowy cheese powder.
  • The finished snow cheese chicken wings are coated in a snowy layer of cheese powder and ready to serve.
    The finished snow cheese chicken wings are coated in a snowy layer of cheese powder and ready to serve.

Notes

Tips: Buy the pricier snow cheese powder — the cheap versions are mostly sugar and salt with little real cheese flavor. Keep the oil at a steady medium-low heat for the first fry so the coating sets before it browns, then blast the wings for 20 seconds at high heat right before serving.
Food Safety: Chicken wings must reach an internal temperature of 165°F (74°C) measured in the thickest part of the meat, away from bone, per the USDA safe temperature chart. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes to bring back crispness. Never leave fried chicken at room temperature for more than 2 hours.
Allergen Notice: Contains wheat (flour), egg, and milk. The snow cheese powder may contain milk solids, soy, or wheat depending on the brand — check the label. Fried in oil that may have been shared with other allergens.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Keyword cheese powder chicken, crispy chicken wings, double fried wings, milk marinated wings, snow cheese chicken wings